Primavera with ham, asparagus and carrots

Ingredients:

• 450 g penne pasta (feathers) or farfalle (bow ties)
• Coarse salt
• 450 g asparagus, tough ends removed, cut into 4 cm pieces
• 1 large carrot, cut into strips
• 1 cup green peas
• 1 tbsp. l. olive oil
• 230 g dry-cured ham (Parma, Jamon), cut into cubes
• 1 large shallot, cut into half rings
• 1 clove of garlic, chopped
• 1/2 tsp dried pepper flakes
• 1 cup heavy cream
• 1 cup lightly salted chicken broth
• 3 tablespoons Dijon mustard

Preparation:

1. Pour water into a saucepan, add salt, and bring to a boil. Add the pasta and cook for 8 minutes. Add the asparagus, carrots, and snap peas and continue cooking for another 3 minutes, until tender. Then drain the pasta and vegetables in a colander.
2. Heat olive oil in a large saucepan, add ham and shallots, and cook until golden brown, about 3 minutes. Add garlic and pepper flakes and cook for another minute. Add cream, broth, and mustard and continue cooking, stirring, for another 1-2 minutes.
3. Add the pasta and vegetables to the saucepan. Stir and continue cooking for another 2 minutes. Add salt and pepper to taste.